Recipe

Chicken Florentine Recipe


Chicken Florentine Recipe
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A simple yet elegant dish combining the flavors of chicken and spinach (and just a dash of nutmeg!). The recipe calls for boiling the chicken with onion; however, I usually microwave them on a platter with onion sliced on top.

Lacrenshaw

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Ingredients
  • 3 whole chicken breasts, boiled and halved ( I nuke them)
  • 3 bags ready-to-eat spinach (or more)
  • 1/2 cup onion, chopped
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 cup chicken stock
  • Dash pepper
  • 2 cups light cream
  • 1/2 cup Parmesan cheese
  • Dash nutmeg

Directions
  1. Have cooked chicken set aside on a platter.
  2. Preheat oven to 375 degrees F.
  3. Cook and chop the spinach.
  4. Melt butter in saucepan.
  5. Whisk in flour, pepper, broth and cream.
  6. Cook and stir until thick.
  7. Remove from heat.
  8. Stir 1/2 cup of sauce into spinach along with half the cheese and the nutmeg.
  9. Place spinach mixture into a 13x9x2 baking dish.
  10. Arrange chicken pieces on top of spinach.
  11. Pour remaining sauce over all.
  12. Sprinkle with the rest of the Parmesan cheese and more nutmeg, if desired.
  13. Bake, uncovered for 25 to 30 minutes.

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Comments


Good job! Thanks :)


This dish was last night's dinner. It is fabulous even if you forget the nutmeg! Thanks for the five, don.
Lorraine


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